Italian Extra Virgin Olive Oil directly from olive farm: how it is made and why it’s better

Farm to Table Italian Extra Virgin Olive Oil: How it's Made and Why it's better.

Italian extra virgin olive oil is known worldwide for its exceptional quality, rich flavour, and health benefits. But what sets it apart from other oils, and why is it superior? The answer lies in the process of making Italian extra virgin olive oil directly from the olive farm.
In our olive farm, the production process begins with the careful selection of the olives. Like the vast majority of Italian farmers, we use only the finest olives, hand-picked at the perfect time for ripeness (veraison) and flavour. 

​The olives are then washed and crushed, producing a paste that is then pressed to extract the oil. This process is performed only through mechanical means. 

This means that the olives are crushed at low temperatures, without the use of chemicals or heat. This preserves the natural flavour and nutrients of the olives, resulting in a higher quality olive oil.

After the oil is extracted, it is left to settle and clarify naturally, without the use of any additives. This results in a pure, unfiltered oil with a rich, full-bodied flavour.

But the production process is only part of what makes our extra virgin olive oil superior. It is also rich in antioxidants and healthy fats, making it a healthy choice for cooking and baking. 
It has a high smoke point, which means it can be used for high-heat cooking without breaking down and producing harmful compounds.

In addition, Italian extra virgin olive oil has been linked to numerous health benefits, including reduced inflammation, improved heart health, and a lower risk of chronic diseases.
So, next time you're looking for a high-quality extra virgin oil, consider our 100% Italian extra virgin olive oil directly from our olive farm. With its superior production process, rich flavour, and health benefits, it's a choice you can feel good about.

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